Raspberry Layered Cake | White Wings

Name: Raspberry Layered Cake | White Wings
Ingredients: 185g (6 ounces) white eating chocolate, chopped coarsely; 90g (3 ounces) unsalted butter, chopped coarsely; 1 cup (250ml) buttermilk; 1¼ cups (275g) CSR Caster (superfine) Sugar; 3 eggs 1 tsp vanilla extract; 1 cup (150g) White Wings Plain (all-purpose) Flour; ½ cup (75g) White Wings Self-Raising Four; ½ tsp bicarbonate of soda (baking soda); Pink food colouring; ¼ cup (80g) raspberry jam, warmed, strained, cooled; 125g (4 ounces) fresh raspberries; ⅓ cup (80ml) milk; ⅔ cup (160ml) water; 2 cups (440g) CSR Caster (superfine) Sugar; 2 tsp gelatine; ⅓ cup (80ml) water, extra; 500g (1 pound) unsalted butter, softened; 2 tsp vanilla extract

whitewings.com.au

A fancy raspberry layered cake is sure to impress the masses, the preparation and decoration is all worth it to create this masterpiece!

View full recipe on whitewings.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whitewings.com.au.

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